Directions

1. Finely chop shallot and set aside. Chop parsley and set aside.
2. In a large frying pan (preferably a 12-inch, straight-sided pan so fish all fits in one batch), heat 1 1/2 Tbsp. olive oil over medium-high heat. Add tuna steaks to hot pan and sprinkle with 1/8 tsp. each salt and pepper. Cook tuna until the cooked line on the side of a steak comes less than halfway up, 1-2 minutes. Flip tuna over and season with remaining 1/8 tsp. each salt and pepper. For medium-rare, quickly sear the second side until there’s still a pink line at the center of the steak visible from the side and the fish reaches 115°F in the center, which will rise to 120°F during resting, 1-2 more minutes. (Cook fish a little longer for well-done, a final temperature of 145°F after resting.) Transfer tuna steaks to a platter, drape with foil to keep warm, and set aside.
3. In the same frying pan, reduce heat to medium. Add remaining 2 1/2 Tbsp. olive oil and the shallot; cook, stirring often, until shallot is slightly golden brown, 2-3 minutes.
4. Add broth, wine, and 2 Tbsp. lemon juice. Using a spatula, deglaze pan by scraping up any browned bits on bottom of pan. Increase heat to medium-high and cook until about half of the liquid has evaporated, stirring constantly, 3-5 minutes. Next add capers to frying pan, reduce heat to low, and cook 1 more minute to blend flavors. Taste sauce and add more lemon juice if you like.
5. Drizzle caper sauce over tuna steaks, then sprinkle with parsley.